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3.5/4

Lots of good tips here.....slice after loaves have completely cooled using non serrated knife...mine did not crumble at all...I did use 1T. grated orange peel which overpowered the cranberries & pistachios...but very delicious....One reviewer suggested standing slices straight up for the second baking but I was unable to do that as I did slice my loaves on the diagonal.....I also did cut up cranberries & pistachios...colors are very pretty...green & red...wondering if I should have toasted the pistachios...flavors might have been stronger then? Yes, I will definitely make these again...

wendyjer
from Moorpark, CA
/ 12.18.2015

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I make these all the time,but they travel extremely well as Holiday gifts. Do not pass up the white chocolate dipped ends!

hoodat
from Allen, TX
/ 01.07.2014

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This is one of my goto recipes during the holiday season, and it is one I will never skip a year with because I love them so much. I follow the directions exactly, do not chop the pistachios or cranberries, and maybe have one or two lose an end when cutting. That being said, I still coat those in chocolate (on the broken end) and nobody ever looks twice. I think a quicker cut with a serrated knife is the way to go. LOVE LOVE LOVE these cookies.

dcotton8
from Boston, MA
/ 12.27.2013

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I have been making these cookies since the recipe came out - exactly as it is written. They have been perfect every time - although I think lightly chopping the pistachios is not a bad idea. I bake all kinds of cookies during the holidays, and these are the most highly rated by friends and family. If you are new to the biscotti cookie, then this is your recipe. Use a serrated knife when cutting - it helps with the crumble issue.

bevken
from Los Angeles
/ 12.23.2013

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Can anyone help me understand how to shape the dough? I'm an experienced home baker, but have never made biscotti and I just can't get a visual as to how to shape the dough. TIA!

MrsD209
from Modesto, CA
/ 12.23.2013

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I have religiously made these biscotti every year since this recipe came out...They are perfect, and have never had a single complaint about them. Here are my tips: I use anise EXTRACT instead of anise seed, I do not bake them as long the second time they go back in the oven, just toast them lightly, and I also make these several different ways. I use mini chocolate chips w/walnuts & orange rind, & a little grand marnier instead of craisins and pistachios, this season I am using chopped almonds, almond extract and then dipping them in dark chocolate to finish them off. Have fun and experiment, happy holidays everyone :)

CookieDiva
from Connecticut
/ 12.22.2013

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I have made cranberry pistachio biscotti several times before, but this holiday I could not find my usual recipe. While the end product tastes fine, the 5.5 hours that a double recipe took me to make was absolutely not worth the work. Unfortunately, I didn't read the reviews before I baked the biscotti and did not chop the pistachios or the cranberries (not in the instructions). I also followed the directions to let the cookies sit for only 10 minutes after the first bake. It's obvious that they should have cooled completely before the second bake. I can tell you that so many of my biscotti crumbled that I ended up throwing half of them away. Also, the recipe doesn't produce a cookie in the traditional biscotti shape; I knew enough to cut the logs on the diagonal. I won't use this recipe again.

MaureenClaire
from Pittsburgh, PA
/ 12.17.2013

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I've made these every year since 2003 and always struggled with the crumbling. They are worth the frustration and I am thankful to the reviewers who suggested cooling longer after first baking and brushing with water during cooling process. I have found cutting nuts and cranberries prior to adding to batter reduces the attractiveness of the biscotti and they still crumble. I also cut with one swift motion rather than sawing.

maranfos
from California
/ 12.03.2013

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Hugely disappointed by the instructions. As someone who bakes at home I would never use 3 baking sheets for this. Also, why wouldn't the recipe just say to bake for another 20 minutes turning over once half way...to be clear? With that said I don't think I have ever actually done that turn over step with biscotti but I don't make them every day. I agree with the other comments about chopping the nuts and berries and chocolate more finally because the dough will crumble when trying to cut with such large pieces.

spacefriend
from Toronto
/ 10.15.2013

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I have been searching for a good biscotti recipe, and I still need to search. This one is tasty, but not good enough. I chopped up the pistachios, and dried cherries (subbed for cranberries) and it still is difficult to get a clean cut (although a swift cut with a sharp - not serrated - knife worked best). The texture isn't the way they are at coffee shops - crispy on the outside & tender in the inside. Also, this recipe calls for way too much fruit/ nuts - I would use half the amount. My biggest issue is the shape. The recipe (and most others) call for rolling a log... as if it will flatten out as it bakes, so you get the traditional shape. Biscotti recipes vary so much! Some don't even call for butter! Should I try that? Please help.